Panch phoron releases its aroma when the seeds pop in hot oil or ghee. “Panch’‘ means five and “Phoron” in Bengali means to temper. My mom and grandmother adds the magic of panch phoron in their fish curries all the time. The special meat recipe I cook has panch foron in it. My special mix vegetable is famous among my non-Bengali friends because of panch phoron. I use panch phoron to cook, to bake, and even to grill. There is absolutely no grinding and pounding with your mortar and pestle to get this magical blend! Simply gather and mix all the seeds and you have a very aromatic spice blend that can be used to elevate vegetables, meat or seafood up a notch. The simplicity of this blend comes from using the whole seeds. Panch phoron is used in Bangladesh and Eastern India especially in West Bengal, Mithila, Assam and Odisha (Orissa). Bengali cooks cannot go without this simple yet bittersweet whole spice mix in their pantry. Panch Phoron, the spice blend most adored by Bengalis.
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